A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Gluten-Free Lemon Pancakes

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Sue Gray

Gluten-Free Lemon Pancakes Recipe

Celebrate summer any time of the year: lemon and cornmeal give these pancakes a bright citrus flavor that tastes great with blueberries, raspberry jam, maple syrup, or simple butter and honey.

Be sure to read the list of ingredients before you start; you'll need potato starch and xanthan gum to make these pancakes.

View step-by-step
directions on our blog

At a glance

18 medium pancakes (3" to 4")
Nutrition information


Choose your measure:

  • 1/2 cup potato starch
  • 3/4 cup cornmeal (whole-grain preferred)
  • 3 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/8 teaspoon xanthan gum
  • 2 large eggs
  • 3 tablespoons melted butter or vegetable oil
  • 3/4 to 1 cup milk
  • 2 tablespoons grated lemon rind or ½ teaspoon lemon oil


  1. Whisk together the first six ingredients and set aside.
  2. Beat together the eggs, melted butter or oil, milk, and lemon. Whisk into the dry ingredients. The batter should be thinner than regular pancake batter; if it's not, stir in an additional 1 to 2 tablespoons of milk, or enough to thin the batter. Allow the batter to rest for 10 minutes, while you preheat your griddle.
  3. Preheat your griddle to medium-high; if you have an electric griddle, set it to 350°F. Grease the griddle.
  4. Pour about 2 tablespoons batter at a time onto the griddle. Cook the pancakes for 1 to 2 minutes, until their tops are bubbly, their edges look dry, and their bottoms are golden brown.
  5. Turn over and cook for an additional 1 to 2 minutes. Serve hot, with butter and syrup.
  6. Yield: 18 medium pancakes (3" to 4").

Nutrition Information

  • Serving Size 3 pancakes, 91g
  • Servings Per Batch 6
Amount Per Serving:
  • Calories 211
  • Calories from Fat 73
  • Total Fat 8g
  • Saturated Fat 4g
  • Trans Fat 0g
  • Cholesterol 87mg
  • Sodium 347mg
  • Total Carbohydrate 31g
  • Dietary Fiber 2g
  • Sugars 8g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.